Shanks are full of connective tissue and, as such, are some of the toughest meat on the animal, making them a perfect candidate for long, slow braising to tenderize the tough meat.

This lamb shank recipe is flavored with garlic, onions, mushrooms, herbs, red wine, and tomatoes. To reduce the fat, refrigerate overnight after cooking, scrape off the congealed fat, and reheat before serving.

The garlic cloves are extremely mild when cooked whole. If you like a stronger garlic flavor, mince some of the garlic before adding to the slow cooker.